We're Ruining Our Nonstick Cookware!

September 5, 2018

© Dario Lo Presti | Dreamstime

When it comes to the most useful utensil in the kitchen, hands down it would be nonstick cookware. These pans are easy to use and especially easy to clean. However when used incorrectly it's also easy to damage and ruin them faster than frying an egg! According to those all-knowing in the nonstick cookware world, these are the most common way we destroy our cookware. Number one on the list is cooking on too high of a heat setting. The higher temperatures are bad for the nonstick coating on the cookware. Over time exposure to high heat will deteriorate the surface. Also, depending on the type of nonstick coating on your pan, cooking over high heat can lead to the release unhealthy, potentially toxic vapors. So cook on low to medium heat. Nonstick cookware means food won't stick to them, so why are you using nonstick cooking spray on them? The problem with sprays is it builds up around the sides of the pan that doesn't heat up as much as the bottom.  So that spray builds up and becomes sticky and while the sides don't heat up enough for it to burn off, it does cause it to become hard to remove when cleaning. So stick with whole fats, like oil or butter, instead of cooking spray. Just like your cast iron skillet, nonstick cookware should be seasoned too. Not only will this help your pan last longer, it will also improve the way food cooks in it. Simply use a paper towel to rub about a teaspoon of oil (any type will do) around the inside of the pan. The Cardinal Sin of cookers is using sharp or abrasive objects anywhere near your nonstick pan. For cooking, stick with wooden spoons or silicone spatulas for stirring food. When it comes time to clean, use a soft dishrag or non-metallic sponge or brush. Finally, your nonstick cookware should never end up in the dishwasher. True, many nonstick pans claim to be dishwasher safe, but the super-hot water and harsh detergents aren't good for the nonstick coating. Over time this will cause the pan's coating to deteriorate much faster than washing by hand.

SOURCE: The Kitchn

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